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Top with toasted, garlic-buttered panko breadcrumbs for a texture contrast.

internal temperature), or until desired doneness. Let them rest for 5–10 minutes. Top with toasted, garlic-buttered panko breadcrumbs for a

Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps Top with toasted

Arrange asparagus, top with steak, then crab, and drizzle generously with Béarnaise. 3. Pro Tips for Success top with steak